White Chocolate Mousse Cake

This gorgeous cake is very easy to make, especially if you divide it into steps on different days. Bake the cake one day and reserve it (or freeze it up to 3 months). Then make the mousse and frosting the next day and assemble the cake.


Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 70 minutes
Ingredients:
1 pkg. two layer white cake mix
1-1/4 cups water
1/3 cup oil
3 egg whites
1 cup vanilla milk chips, very finely chopped
3 oz. pkg. cream cheese, softened
1/3 cup maple syrup
1 tsp. vanilla
1/2 cup whipping cream
2 Tbsp. powdered sugar
1/2 cup butter, softened
2 cups powdered sugar
2 Tbsp. maple syrup
2-3 Tbsp. milk
1 cup vanilla milk chips
2-3 Tbsp. milk


Preparation:
Preheat oven to 350 degrees. Grease and flour two 9" round layer cake pans and set aside. In a large bowl, combine cake mix, 1-1/4 cups water, oil, and egg whites and blend. Beat two minutes at high speed. Fold in the finely chopped vanilla milk chips. Pour into prepared pans and bake at 350 degrees for 25-35 minutes until toothpick inserted in cake comes out clean. Cool on wire rack for 15 minutes, then remove from pans and cool completely on wire rack.
Filling:  beat cream cheese, 1/3 cup maple syrup, and vanilla extract in small bowl until smooth. Beat whipped cream and 2 Tbsp. powdered sugar until stiff and fold into cream cheese mixture. Refrigerate while preparing frosting and glaze.
 Frosting:  beat together 2 cups powdered sugar, 1/2 cup softened butter, 2 Tbsp. maple syrup, and enough milk for a smooth spreading consistency. Set aside.
 Glaze:  in small saucepan heat together 1 cup vanilla milk chips with 2 Tbsp. milk, stirring constantly until smooth. You may need to add more milk for a pouring consistency. Set this pan in a bowl of hot water to keep warm.
Directions:
Place one cake layer upside down on serving plate. Top with all of the maple filling. Place remaining cake layer, right side up, on top of maple filling. Pour white chocolate glaze over top of cake, spreading gently if necessary to cover top. (If some glaze drips down sides of cake, that's ok; the glaze should be stiff enough so it moves very slowly.) Frost sides of cake with the frosting.  Leave plain or decorate with curls of dark and white chocolate. Store cake in refrigerator. 16 servings.